ROVAGNATI RETURNS TO THE UNITED STATES WITH ITALIAN TASTE
The deluxe brand returns to New York promoting one of its flagship products, the Gran Biscotto, and hosting a contest aimed at rewarding creative chefs.
What are the ingredients that ensure the success of an idea born from passion, quality and a love of heritage? Without a doubt, creativity and a forward looking vision. This conceptual and emotional fulcrum animates the collaboration between All about Italy and Rovagnati, an iconic, 70year old Italian brand that produces excellent value charcuterie with a distinctive flavor. All about Italy has been the editorial messenger of Italian excellence for over 20 years, spreading the word far-and-wide. Having merged with Rovagnati’s experience, the two have linked arms in a common purpose to bring the inimitable taste and typicality of the Belpaese’s gastronomic tradition to new markets.
That is why, for the third consecutive year – October 14 – 20, 2019 - the two companies meet again in New York for what has become an unmissable event on the overseas gourmet agenda. The Rovagnati Tasting Week is a well-established format of a unique tasting event, involving a circuit of selected Italian restaurants and pizzerias. For this occasion the chefs of these renowned establishments will have the tantalizing and challenging task of creating some original recipes inspired by the main ingredient of the event, Gran Biscotto’s famous and revered Italian Prosciutto Cotto. Although the format will be joyful and convivial in spirit, it is nevertheless a real competition, involving 10 restaurants and 10 pizzerias from amongst the best in New York, a
culinary and creative competition in which the winner will undoubtedly be the palate. Local players are committed to offering innovative and exclusive recipes that focus on and enhance Prosciutto Cotto Gran Biscotto, preparing it in different ways, from the most classic to the most unexpected, to provide ever more delicious and intriguing interpretations of a symbol of Italian gastronomic tradition. The imagination of the kitchen and pizza-chefs taking part makes the Rovagnati product seem almost an artistic material to be molded, to offer its delicate flavor and make the most of its enormous potential.
A wide selection of expert judges—from journalists to foodies, along with social network influencers—will make up the panel. After the taste extravaganza, the winner will be awarded a wonderful Berkel slicer, an iconic and functional device that combines high performance with stunning design and guaranteed reliability.
Those in second and third places will be no less fortunate: they will be awarded a set of Berkel knives, like the slicer, very high quality instruments for food preparation. The challenge thrown out by All about Italy and Rovagnati to New York’s Italian restaurants and pizzerias will above all be a great celebration of goodness and beauty. With Gran Biscotto as the undisputed centerpiece, the excellence of the Made in Italy cuisine will be able to spread more effectively throughout the American marketplace. By this means, Rovagnati intends to continue its expansion strategy abroad, aiming for carefully targeted distribution, expecting to deliver its leading products to outlets around the world.
To achieve that goal, the company chooses to enlighten its new consumers via its history of family passion and obsessive attention to product processing. Rovagnati’s Gran Biscotto is a paradigm of Italian know-how, tempting American palates, already fascinated by the culinary experience unique to Made in Italy. In this way, with the editorial support of All about Italy, today Rovagnati is one of the flagships of excellence of Italian taste abroad, combining business acumen with a real educational project that aims to make everyone aware of the value of Italian products and, at the same time, incentivize Italy to recognize in its ancient and consolidated roots and traditions the launching pad of an increasingly international future, involving the collaboration of all the varied market sectors.